1 c. granulated sugar
1/2 c. brown sugar
1/2 c. light corn syrup
1 1/2 c. light cream
4 tbsp. butter
1 tsp. vanilla
1/2 c. chopped toasted almonds

Spread bottom and sides of 9 x 5 x 3 inch loaf pan with butter. In 2 quart saucepan, combine granulated sugar, brown sugar, corn syrup, light cream and the 4 tablespoons butter. Cook and stir over medium heat until sugars dissolve.

Continue cooking, stirring occasionally, to firm ball stage (248 degrees). Remove from heat; stir in vanilla and almonds. Turn into prepared pan; cool. Cut in squares, wrap each. Makes 3 dozen.